Each year one in six
Americans contracts a foodborne illness because of bacteria. Don’t let the
holiday season become a breeding ground for food poisoning for your family.
Know how to handle food safely and avoid getting sick.
Turkey Tips: 
  • Thaw turkey in the
    refrigerator, in cold water or in a microwave – not on a counter.
  • Don’t wash the turkey
    – doing so could splash bacteria throughout the kitchen.
  • Cook turkey in a
    shallow roasting pan until it reaches an internal temperature of 165°F.
  • If stuffing a turkey,
    do so just before putting it in the oven. Stuffing must also reach 165°F and
    sit in the turkey 20 minutes after being taken out of the oven.

Take these precautions to prevent foodborne illness: 
  • Clean all food
    contact surfaces. Don’t forget, your hands count as a food contact surface,
  • Be sure to rinse all
    fruits and vegetables.
  • Separate different
    foods to prevent cross contamination. Always cut fruits and vegetables on a
    clean surface. Wash utensils and cutting boards between uses.
  • Use a food
    thermometer to make sure food is cooked thoroughly.
  • Refrigerate food
    within two hours of cooking, so bacteria won’t begin to grow.
  • Remember, food is
    only safe to eat three to four days after storage.

Good food handling
practices can help keep your family healthy this holiday season.